This is my current favorite dish. I’d eat it every night, but I have mercy on Derek and Tommy and only make it once a week or so. It’s adapted from a Giada de Laurentiis chicken parmesan recipe, and it skips the dredging with egg and breadcrumbs to make it a lighter meal.
Eggplant Parmesan
1 eggplant
a lot of olive oil
2-3 T. Italian seasoning
1/2-1 cup spaghetti sauce
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Wash your eggplant. Slice the eggplant in 1/4 inch thick slices. I find that our breadknife works best for this because it pierces the skin. (If you want to salt the eggplant and let it sit out to get excess water out, you can, but I never do.)
Mix olive oil and Italian seasoning in a bowl, and quickly dunk the slices in the oil mixture, coating both sides. (If you let the eggplant sit in the bowl, it will soak up all of your oil. )
Fry slices 1-2 minute per side in a large oven-safe frying pan over medium heat. When browned nicely on both sides, stack them until the entire eggplant is fried.
Dollop spaghetti sauce onto each stack of eggplant.
Add a generous spoonful of mozarella cheese and a pinch of parmesan to each stack.
Bake the pan in a 500 degree oven for 5 minutes or until cheese is browned. (In this picture, my sauce was so thick that it didn’t really seep down around the eggplant, but it usually will.)
Serve on its own or over whole wheat pasta! Yum!
Looks AMAZING!!
Thanks for the recipe–I love finding uses for eggplant!